Mackerel roasted on the griddle or on the grill and sprinkled with oil

We present to you a wonderful dish from Trapani cuisine, lardiated mackerel. Mackerel roasted on the griddle or on the embers and sprinkled with the lardiata sauce. It has nothing to do with lard, it's a fish dish. The mystery of this name remains which, as usual, has many explanations. The most likely one focuses on the similarity between the lardiata sauce and the allardata sauce of Neapolitan cuisine. With the same ingredients and pieces of lard and used to season pasta, mezzanielli to be precise. Sicilian and Neapolitan cuisine, as we know, are very similar.

Ingredients for 4 people

4 mackerel
12 Cherry tomatoes
½ glasses extra virgin olive oil
2 Clove of garlic
3 spoons White wine vinegar
q.b. Extra virgin olive oil
q.b. Origan
q.b. Pepper and salt

Process

Sgombri lardiati

Peel the cherry tomatoes by dipping them in boiling water for two minutes and then chop them coarsely. Crush the garlic in the mortar together with a few grains of coarse salt, add the tomatoes and crush briefly again. Add the oil , vinegar , oregano , pepper and salt . Mix well and reserve.

Gut the mackerel, after making a longitudinal cut in the ventral part. Remove the gills leaving the head. Leave the tail too. Wash the fish and dry them, then make two or three oblique cuts on each side of the fish with a sharp, smooth-bladed knife.

Nutritional tab

Calories kcal: 150

More recipes

First courses

diff. media

Arancine
Is always a good time to enjoy an arancina, the tasty rice ball much loved by Sicilians and tourists.

for 8
00:45
Desserts

diff. media

Recipe Mustazzoli
Mustazzoli are typical desserts from Southern Italy, prepared with flour, sugar, almonds, lemon, cinnamon, honey and other flavourings. The mustazzoli have Arab origins and in fact as per custom.

for 6
00:30
Appetizers

diff. media

Caponata di melanzane
Eggplant caponata is a dish that embodies the history, aromas and complexity of Sicilian culture.

for 6
00:20
First courses

diff. bassa

Pasta alla Norma.
An entirely Sicilian goodness, from the ingredients to the name, borrowed from one of Bellini most famous works.

for 6
00:45
Appetizers

diff. media

Caponata with swordfish
Swordfish caponata is an easy to prepare recipe, excellent both as an appetizer and as a light second course, especially in summer.

for 4
00:15
Desserts

diff. media

Sicilian cannoli
Traditionally cannoli were prepared only during the Carnival period but over time it has become the Sicilian dessert par excellence...

for 6
01:00
First courses

diff. media

Spaghetti with clams
Spaghetti with clams is one of those dishes that are always appreciated, both in summer and winter. It is a simple and tasty dish.

for 4
00:20
Main courses

diff. media

Sarde a beccafico
Beccafico sardines are a very tasty dish that bring to the table a combination of flavors that come from the sea and the countryside.

for 5
01:00
Main courses

diff. media

Purpu affugato
Poached octopus. It is an excellent second course, appetizing, ideal for the summer season and for those who love light cuisine but rich in flavour.

for 2
00:15